Brown Oatmeal Soda Bread
photo by Diane B.
- Ready In:
- 2 1⁄4 - 2 1⁄2 cups unbleached flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons salt
- 2 cups wheat flour
- 1 cup oats, plus additional for top of loaves and baking stone
- 2 cups buttermilk or 2 cups sour milk (pour 2 T. of vinegar into a 2 c. measuring cup fill the rest of the cup with milk- let stand 5 minut)
- 1 large egg
- If using sour milk, prepare and set aside.
- In a large bowl mix 2 1/4 cup of the flour with the rest of the dry ingredients.
- Form a well in the center.
- In another bowl (or large measuring cup) whisk together the egg and milk.
- Pour milk mixture into the dry ingredients and fold until JUST combined.
- Turn out onto floured surface and knead the other 1/4 cup of flour into the bread being careful not to overwork the dough.
- Cut dough in half.
- Form into 2 round loaves.
- Cut a cross into the top of each loaf.
- Dust with flour and sprinkle with additional oats.
- Sprinkle baking sheets (I prefer to use baking stones) with oats to prevent sticking and bake loaves at 350 for 30-35 minutes.
Perfect brown bread! Tastes just like the real deal. I made mine with kitchen-made buttermilk, and I used all but 1 cup white whole wheat flour (King Arthur makes one). The dough is really shaggy and sticks to everything before you add that final 1/4 cup of flour - and even then it's still pretty wet. The only other thing I did different was cook it for an extra 5-10 minutes until the internal temperature reached 195 or so. After 32 minutes the temperature was only at around 135. Beautiful bread - thanks BothFex!
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RECIPE SUBMITTED BY
Living in Oregon wine country working as a personal chef and caterer.